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Misfortune

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A shaken cocktail featuring Citrus-Forward Aquavit and Pisco Brandy.

Recipe by CameroxnWithAnX
Method
Shaken
Glass
coupe
Difficulty
Hard

Ingredients

Servings:
1
Your bar: 0/8
SöDerblandning-Infused Swedish Punsch
22.5 ml
(18 G) Lingonberry Jam
0.5 ml
Swedish Fish Syrup
15 ml
Dots Candy Syrup
15 ml
Plenty Of Edible Glitter
1
Citrus-Forward Aquavit
22.5 ml
Lemon Juice
7.5 ml
Pisco Brandy
15 ml
🌾 Gluten-free🐟 Contains fish

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Instructions

  1. Misfortune is a Swedish candy-shop cocktail: citrusy aquavit and pisco lifted by tea-infused punsch, lingonberry jam, and two house candy syrups, finished with edible glitter.
  2. Shake 0.75 oz (22.5 ml) citrus-forward aquavit (OP), 0.5 oz (15 ml) pisco (Barsol), 0.75 oz (22.5 ml) söderblandning-infused Swedish punsch, 0.5 oz (18 g) lingonberry jam (Felix), 0.5 oz (15 ml) Swedish Fish syrup, 0.5 oz (15 ml) Dots syrup, 0.25 oz (7.5 ml) lemon juice and plenty of edible glitter.
  3. Double-strain into the glass.
  4. Garnish with candy pieces and more glitter.
  5. Sub-recipes:
  6. — Söderblandning-infused Swedish punsch — infused spirit
  7. Steep 5 g Söderblandning black tea in 200 ml Swedish punsch (Kronan) for 15 minutes, then strain.
  8. — Swedish Fish syrup (50° Brix) — house syrup
  9. Vacuum-seal 100 g Swedish Fish candy with 200 ml water and sous vide at 150°F (65.5°C) for 2 hours, shaking occasionally. Cool, filter through coffee filter overnight, and sugar-adjust to 50° Brix (~74 g sugar).
  10. — Dots syrup (50° Brix) — house syrup
  11. Vacuum-seal 7 of each Dots flavor (~130 g cherry/strawberry/lemon/lime/orange) with 200 ml water; sous vide 150°F (65.5°C) for 2 hours, shaking. Cool, filter overnight, sugar-adjust to 50° Brix (~40 g sugar).
  12. Recipe by Cameron Anderson (cameroxnwithanx.com). Republished with permission.

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